Place butter, brown sugar, and granulated sugar into the bowl of your stand mixer.

Beat until light and fluffy, this takes a while, because the butter is cold.

Scrape down the sides, then beat in eggs and vanilla until combined.

Add in flour, instant pudding, salt, baking powder, and baking soda, and beat again, until incorporated.

Gently beat in cereal and white chocolate chips.

Line 4 baking sheets with silicone baking mats.

Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet.

Chill in the fridge for 30 minutes.

Preheat oven to 350 degrees F, then baked the chilled dough balls for about 15 minutes.

Cool slightly before transferring to a wire cooling rack.

Enjoy warm or cool completely (we actually like these better at room temperature, because the fruity pebble flavor gets stronger).

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